Ingredients
1 cup cooked red beans, drained and rinsed
1 cup cooked long-grain brown rice
1/2 cup frozen whole kernel corn, thawed
1 medium tomato, diced
1 small zucchini, diced
2 tbsp onion, finely chopped
1 clove garlic, minced
1/8 tsp ground chile powder
1/2 cup packed cilantro leaves, chopped
1 tsp olive oil
1/8 tsp sea salt
1/8 tsp ground black pepper
Olive oil cooking spray
4 large poblano peppers (or 4 large sweet green bell peppers), seeded and cut in half
8 tbsp shredded reduced-fat Mexican cheese blend
4 tbsp low-fat sour cream
Preparation
